Apologies if this is a daft question but I’ve bought a whole grain kit and it says 3 days fermentation then rack and continue for another 3.

This has spoiled plans to fit around work as I was going to brew on Sunday and then leave the primary ferment for 5-6 days. I have a SS 50 litre churn (Hoppy) white an airlock. Will it matter if it sits in here until bottling? Or am I going to need another big vessel to transfer into for another period.

I personally don't rack to a secondary unless I'm adding something or conditioning for a long period of time. I just find it's a faff with more opportunity for things to go wrong, such as infection or oxidisation, for little gain. I've never noticed any off flavours from sitting on the trub a couple of weeks. Others swear by it.

So in summary, if you're pressed for time, it won't do you any harm to leave it. When you have more time, try racking it and see if you notice a difference yourself.

I only rack now If I’m using Classic English Ale yeast. I find this yeast stops around 1020 after a few days then after three weeks or so starts of again and drops another ten brewers degrees. Therefore, I rack into a carboy after a week or so to let it do its thing before putting it into mini kegs.

Cheers! I’ve moved it off the floor and it is still active, as in the airlock is burping every 30-50 seconds. Hopefully I won’t have to open it to stir. Am a bit paranoid after fails years ago with contamination.